I was taken with these wee cute organic zucchini in the market, plus Wichita Sims found a casserole I used to make lasagna in all the time when she re-organized my cupboards, so I was inspired to do another variation on my vegan lasagna.
I also had the excellent forethought to purchase Hodo Soy Beanery Firm Tofu at the Berkeley Farmer’s Market last week and the knowledgeable young woman at the booth suggested I freeze and thaw it to attain a more ricotta-like consistency.
The last time I made vegan lasagna (click here to see that recipe), I used silken tofu, so I’m interested to taste the difference. Of course it’s not a fair fight at all, since last time I used supermarket tofu and this time around, I’m using handmade, exquisite product from Hodo, which is John (of the chocolate fame) Scharffenberger’s new project. He didn’t found Hodo, but he discovered it for the rest of the world outside of Berkeley. Sidenote: Berkeley needs an equivalent to “Outside the Beltway” — “Not walking distance from the Cheeseboard” or “No Peet’s in Sight” are two, lame first forays.
Easy Spring Vegan Lasagna
Half a box (1/2 lb.) of lasagna noodles that must be boiled — cooked al dente or about one minute less than the packet suggests
2 cups of chopped vegetables of your choice — uncooked
8 t0 10 ounces of grated vegan mozzarella (Vegan Gourmet brand is a fan fav)
1/2 pound of firm tofu — frozen and thawed
24 ounces of good tomato sauce
4 or 5 tablespoons olive oil
Preheat the oven to 350.
Thaw the ricotta and soak in half your sauce.
Put olive oil in your lasagna pan and distribute evenly with a paper towel. Lay the cooked noodles along the bottom to cover.
Bake for about 30 – 40 minutes since you are cooking the vegetables, as well as melting the “cheese.”
If your noodles start to burn (see below) before the time is up, cover with foil and continue baking.